Grilled chicken breasts with salad

4 servings

Ingredients

Quantity Ingredient
4 Boneless chicken breasts
½ cup Dry red wine
2 tablespoons Olive oil
2 tablespoons Balsamic vinegar
2 Garlic cloves ; pressed
¼ teaspoon Dried oregano
Salt
Pepper
small Radicchio
small Butterhead Lettuce
medium Belgian Endive
2 tablespoons Dry red wine
2 tablespoons Olive oil
1 tablespoon Balsamic vinegar
½ cup Salsa (purchased or homemade

Directions

SALAD

1. Remove skin from chicken breasts and discard. Whisk together red wine, olive oil, balsamic vinegar, garlic, oregano, salt and pepper in a shallow bowl just large enough to hold the chicken breasts. Add the chicken breasts and marinate 30 minutes, turning chicken every 10 minutes.

2. Heat grill to medium hot and grill chicken 4 to 6 minutes on each side or until no longer pink on the inside.

3. Wash radicchio, lettuce and endive; pat dry. Cut greens into long strips and place in a medium bowl . Combine red wine, olive oil, vinegar, salt and pepper in a small bowl and whisk until smooth. Pour over salad greens and toss lightly.

4. To serve, divide salad greens among 4 plates and place a grilled chicken breast on top. Garnish with salsa. Makes 4 servings.

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